This fish recipe is loaded with brain healthy ingredient superstars such as omega-3 high fish, orange-yellow and green leafy vegetables. We then add a punch and top this dish with walnut-arugula pesto. Great dish for your fall vegetable season!
PAN ROASTED HALIBUT WITH SWEET POTATO KALE HASH
Prep time: 15 minutes Cook time: 25 minutes Serves: 4
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 Medium Yellow onion, ¼” dice
- ½ tsp sea salt
- 2 cloves Garlic, minced
- 1 Tbsp Ginger, peeled and minced
- 2 Medium Sweet Potatoes, ¼’ dice
- 2 Medium Japanese Sweet Potatoes, ¼’ dice
- 1 cup water
- 2 bunch Tuscan Kale, stemmed and chiffonade
- ½ tsp Cumin
- ½ tsp Tumeric
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb Wild-caught Halibut, cut into 4 filets
- Sea Salt and Freshly Ground Pepper
- Walnut-Arugula Pesto
Instructions
- In a large skillet heat olive oil; add onions and sauté on medium heat until translucent, about 3 minutes.
- Add garlic and ginger, sauté another 1 minute
- Add water and potatoes to pan, bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, about 12 minutes. Add water if need, ¼ cup at a time.
- Remove lid and evaporate any remaining liquid.
- Add kale, salt, cumin, and turmeric. Combine, cover, and remove from heat while you cook the fish.
- In a medium skillet heat olive oil on medium heat.
- Salt and pepper your fish fillets and place them in hot pan.
- Cook 4 minutes until golden-brown crust develops, carefully flip the fish and cook until no longer translucent, depending on thickness: about 2-4 minutes more.
- To serve: plate a serving hash, top with fish fillet, then with walnut-arugula pesto
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